Search Ingredients A-Z Restaurants Utilities Recipesbox
Food, Cooking, Recipes
Difficulty
Easy
Intermediate
Difficult
Expert
Course:
appetizer
beverage
breakfast
condiment
dessert
entree
lunch
sauce
side dish
snack
soup
Base
Beef
Bread
Dairy
Diabetic
Easter
Egg
Fruit
Gluten free
Grain
Lamb
Low fat
Other
Pasta
Pork/Ham
Poultry
Rabbit
Salmon
Seafood
Turkey
Vegetables
Venison
Ethnicity
Afghan cuisine
Arab cuisine
Armenian cuisine
Australian cuisine
Austrian cuisine
Bulgarian cuisine
Burmese cuisine
Cajun/Creole cuisine
Canadian cuisine
Chinese cuisine
Croatian cuisine
Cuban cuisine
Danish cuisine
Dutch cuisine
Ethiopian cuisine
Filipino cuisine
French cuisine
German cuisine
Great Britain
Greek cuisine
Hungarian cuisine
Icelandic cuisine
Indian cuisine
Indonesian cuisine
Irish cuisine
Israeli cuisine
Italian cuisine
Jamaican cuisine
Japanese cuisine
Jewish cuisine
Korean cuisine
Mexican cuisine
Moldovan cuisine
New Zealand cuisine
Polish cuisine
Polynesian cuisine
Portuguese cuisine
Roman cuisine
Romanian cuisine
Russian cuisine
Serbian cuisine
Spanish cuisine
Swedish cuisine
Thai cuisine
Turkish cuisine
US cuisine
Vietnamese cuisine
Holiday Recipes
Christmas
Easter
Halloween
Passover
Thanksgiving
Valentine's Day
Health Recipes
Diabetic
Fat Free
Gluten Free
Low Cal
Low Carb
Low Fat
Time
Less than 1 Minute
1-10 Minutes
10-30 Minutes
30-60 Minutes
60+ Minutes |
|
|
Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 8 |
|
|
|
|
Directions: ICE-CREAM:
Put the milk and half the sugar in a saucepan over medium heat and bring to the boil, stirring occasionally.
Split the vanilla bean lengthways and add to the milk - or add vanilla essence.
In a bowl (not plastic), whisk the egg yolks with the remaining sugar. When the sugar has dissolved, stir in the cornflour.
When the milk has boiled, pour it in to the egg yolk and sugar mixture. Stir well and then pour the mixture back into the saucepan. Place over a low heat, stirring constantly and allow the mixture to thicken.
Strain the mixture into a mixing bowl. Remove the vanilla bean and scape the seeds into the mixture.
Cover with plastic and allow to cool. When cool, pour in cream and pour the mixture into an ice cream maker, or put into a large bowl and place in the freezer, stirring every so often until set.
SAUCE:
Melt the chocolate in bowl over hot water bath (bain marie).
Stir in butter and allow to melt.
Stir in orange liqueur and cream and continue to stir until it has become a smooth, rich sauce.
Handy Hint: If using vanilla bean there will be tiny black dots in the finished product, this is perfectly normal (in fact it shows the ice cream is genuine!).
Leftover Potential: Keeps well in the freezer for several days.
Per serving: 358 Calories (kcal), 30g Total Fat, (72% calories from fat); 5g Protein, 22g Carbohydrate, 191mg Cholesterol, 27mg Sodium
Food Exchanges: 0 Grain(Starch), 0 Lean Meat, 0 Vegetable, 0 Fruit, 6 Fat; 1 1/2 Other Carbohydrates
| Ingredients:
600 Milliliter(s) Full cream milk
300 Milliliter(s) Cream
6 Tablespoon(s) White sugar
5 Egg yolks
2 Teaspoon(s) Cornflour
1 Vanilla bean
250 Gram(s) Dark chocolate
50 Gram(s) Unsalted butter
2 Teaspoon(s) Orange liqueur |
|
|
|
Check some related to White Lady Vanilla Ice Cream videos
Similar recipes:
|
Caramel-vanilla ice cream Pour sweetened condensed milk into two 8-inch pieplates. Cover with
aluminum foil. Place each pieplate in a larger shal...
White bean and green chile quesadillas Combine Great Northern beans and ground cumin in a small bowl. Place 1/4 cup bean mixture on each of 4 tortillas, mash with a...
Coffee brickle ice cream In small bowl, dissolve coffee in water. In ice cream freezer container,
combine all ingredients; mix well. Freeze accor...
Sugar cookies (sour cream cookies) Preheat oven to 375F .
Cream butter and sugar. Add eggs one at a time. Add vanilla. Add 1 cup
sour cream.
Combine dry ingre...
Curach (irish honey-and-oatmeal cream) Toast the oatmeal on a cookie sheet under the broiler, or in a hot oven --
watch it carefully and stir it from time to t...
White cheddar and truffle quiche Preheat the oven to 350 degrees. Cover the bottom of the pie shell with cheese. In a mixing bowl, whisk the cream and eggs to...
White bread - abm Note: This is for a Large (1.5 lb) loaf, adjust # of servings to 4
for medium loaf, 3 for small loaf.
Put ingredients in your...
Frosty pumpkin ice cream pie In large bowl,working quickly,combine ice cream,pumpkin,sugar and pumpkin
pie spice;stir gently but thoroughly to blend....
Traditional white bread 1.5 pound loaf 1) measure and add liquid ingredients to bread pan
2) measure and add dry ingredients (except yeast) to bread pan
3) make sha...
White sauce- microwave Place butter and flour in 4 cup glass measure and microwave,
uncovered at High for 1 1/2 - 2 minutes or till butter melt...
Red pepper-sour cream sauce * Peppers should be roasted and peeled.
~---------------------------------------------------------------------
~-- P...
White gazpacho soup Melt 25g (1oz) butter in a large saucepan over a medium-low heat and fry the onion for about 5 minutes, until just beginning ...
Potato soup (cream style) Place potatoes, onion, celery and water in a lg saucepan. Add dill weed,
Mrs. Dash and chives; simmer until potatoes are t...
Ziti with asparagus, peas and lemon cream (From "Perla Meyers' Art of Seasonal Cooking," Simon and Schuster).
Place the peas in a vegetable steamer...
White pizza #3 1. Preheat the oven, with a baking stone or baking sheet inside, to 500F. Prepare and stretch out dough (as described in doug...
Hungarian cream of green Combine stock, beans, potatoes, onion, butter, dill and garlic in a large saucepan over high heat and bring to boil. Reduce h...
White wine pasta sauce with chicken Brown chicken.
Add all ingredients into a pot and simmer for 20 minutes.
This is great with Rotini or Rigotoni, but you favou...
Two-tone ice cream Grated rind 1/2 lemon
Dissolve one 3-oz flavored gelatin in boiling water. Mold in a thin layer
in flat-bottomed cont...
Dijon-tarragon cream chicken 1. Melt the butter and heat the oil in a skillet over medium-high heat. Season chicken with salt and pepper, and place in the...
Melted ice cream cake Preheat oven to 350F.
Lightly mist 9x13 cake pan with cooking spray, then dust with flour.
In large mixing bowl, combine cake...
Whipped cream cakes with peaches and raspberries In a bowl with an electric mixer beat together the whole egg, the yolk, the vanilla, and 1/4 cup of the granulated sugar unti...
Frozen custard ice cream In medium saucepan, beat together eggs, milk, sugar, honey and salt. Cook
over low heat, stirring constantly, until mixt...
Tuscan vegetable soup with white beans and parmesan Place beans in heavy large pot. Pour in enough water to cover beans by 3
inches. Soak overnight. Drain beans.
Heat 2 tablespo...
Cake/ice cream desserts from a freezer tray The freezer tray of your automatic refrigerator makes wonderful cake-and-ice-cream specialties in jig time.
FROZEN LADY...
Grandma's vanilla ice cream (and several flavor variation In double boiler, scald milk. Mix next 3 ingredients stir in enough milk to
make smooth paste. Stir into rest of milk in...
Filet mignon with green peppercorn cream sauce Boil stock in small saucepan until reduced to 3/4 cup, about 7 minutes.
Meanwhile, melt butter in large skillet over medium h...
Freezer ice cream - sugar free Directions: Put all ingredients in a home freezer and freeze according to
instructions.
Makes 16 1-Cup Servings.
...
Ben & jerry's sweet cream base #2 This simple recipe is made with a minimum of ingredients and requires no
cooking. It makes a very creamy ice cream with ...
French fried ice cream Scoop ice cream into 4 balls. Freeze until very hard. Blend egg whites into almond paste until smooth. Dip ice cream balls i...
Ice cream tacos In a cup, combine sugar and cinnamon. Set aside. Lightly brush butter on
the inside of each taco shell. sprinkle with ...
Butter scrumptious cream cheese coffee cake Blend 1/2 cup butter and cream cheese together, cream until light and fluffy. Add sugar. Beat in eggs. Add milk alternately w...
White veal stock 4 ts Parsley
1/2 ts Dried sprigs
1/2 ts Thyme
1 x Bay leaf
1 lb Chicken giblets
In a kettle cover the veal ...
Chocolate buttermilk ice cream SOURCE: From Your Ice Cream Maker by Coleen and Bob Simmons, copyright
1994, ISBN #1-55867-105-6. MM format by Ursul...
Pumpkin ice-cream pie Timing Tip: Can be frozen for up to 2 weeks. Decorate up to 8 hours ahead.
Calorie Trimmer: Use reduced-calorie margarin...
Irish cream cheesecake Combine graham cracker crumbs, sugar, and margarine; press onto bottom of
9-inch springform pan. Soften gelatin in water...
White bean and bacon soup Drain the beans and place them in a pot with enough water and cook until tender, 1 to 1 1/2 hours. In a large soup pot or sau...
Peanut butter chocolate ice cream decadence (peanuts, pistachios, walnuts, etc.)
Needed: 9"x5" loaf pan. Take the ice cream from the containers and place ...
Brownies ( german sweet chocolate cream cheese ) To prepare Brownie layer: Melt chocolate and margarine over very low
heat or melt in microwave on HIGH for 2 minutes or...
Ben & jerry's sweet cream base #1 This is Ben and Jerry's most popular base, has creamy texture, medium body,
and a subtle, understated taste. It...
Quick chocolate banana cream pief Prehead oven to 425 degrees. Bake pie shell 10 to 12 minutes, until golden. Remove from oven and let cool.
Line pie shell wit...
|
Loading...
|
|
::